This realization or maybe even epiphany was penned by author Dr. Kerrie K. Saunders in her book, The Vegan Diet as Chronic Disease Prevention (2003 by Lantern Books). It simplifies the strategy of healthy eating and illuminates the direct link that vegan diets have with well-being.

The body is a bio-organism and survives as best as possible on what we put in it. When the chemical composition of the food we eat creates balance in the system, the body thrives, healthily over long periods of time. If the food compounds we put in our body throws it out of balance, the biological systems will try to restore balance, but they can't do it forever.

By eating well, especially when vegetables, fruits, whole grains, and legumes comprise the food elements we ingest, the chances of maintaining biological balance and harmony go way up. This is especially true if fat makes up less the 15% of the daily calories and protein, as well, makes up around 15% of calories.

Eating well is a sign of respect for your self and the organs, bacteria, and cells within your body which will aid us throughout life. They need the proper chemistry to succeed and that can be achieved easily by what we put on our plates, every meal!

It only goes so far. There is so much we can say and so much has been written about poor nutrition and those who are most affected by it. It’s about the depredation of poverty, inequalities of income and diet, and time. Just ask anyone who works 22 hours a day on minimum wages how much time they have to plan a healthy meal or consider more nutritious options to the quickest and most convenient forms of food available. The answer is not much at all. Tired legs don’t encourage anyone to stand in the kitchen and prepare a good meal. Poor diet is a major risk factor for many chronic diseases including heart disease, cancer, stroke, and diabetes. Such illnesses result in shortened life spans, fewer years of good health, and ultimately, increased hardship, especially when those living in poverty and working long hours must care for others who have been ravaged by the same problems. It’s a tough cycle to break. Government programs to provide resources to those in need to spend on food are benign and encouraging. But, it is disheartening to see the same segment of the population inundated with relentless advertising images of the worst food choices possible. Studies show that repetition of food images, whether for meat or vegetables are effective in influencing eating behavior. Because we are bombarded with meat images daily, hourly, and almost every minute, it makes it hard to evoke a desire to seek out nutritious food choices when time and resources are thin. It’s hard even when time and resources are abundant. When we envision helping those affected by inequalities in diet, it only goes so far when the mainstream messaging from the powerful consumer goods and fast food brands remind us constantly that they are the best choice for our resources and for our health and that consuming their products will produce happiness, when, clearly, the opposite is the case.

It wasn’t long ago when I thought the way we eat was never going to change. In that time I’ve also learned never to say never. It’s apparent that a new dawn has come to our eating habits and the sun is rising on a dramatic culinary renaissance. Vegetables, grains, fruit, and nuts are no longer ingredients for side dishes and snacks. They are becoming the main meal in thousands of different combinations and creations. Where flavor was something that was prepared for meat before grilling, it is now an art form to make vegetable meals taste amazing for even those who shun the site of green on their plates. Dairy and eggs are no longer essential ingredients in baking, as more natural ways to make cupcakes, cookies, and pies have been established and perfected. Raw desserts are just as good as their baked counterparts. The definitions of food are rapidly changing. While original methods to replace meat were to substitute vegetable look-a-likes, such as black bean burgers, faux chicken wings, and crispy tofu bacon, now new types of meals are arising that leave meat-based comfort food behind with new inventions by ingenious and compassionate chefs and home cooks. Even how we eat is transforming with smaller portions, less salt, sugars, and fat, and new foods for snacking in between meals such as kale chips, roasted seaweed, and more fruit. With less meat comes less need for the use of knives and greater combinations of easy-to-consume and digest foods on the plate. The concept of condiments is changing, too, as hummus or avocado replace mayonnaise and dairy-based sauces on sandwiches. Alternative protein sources beyond soy are gaining ground such as quinoa, pea protein, garbanzos, rice protein, and lentils among others making it easier to integrate protein into meals without having it dominate the dish. The identification of life balancing foods has also sped the evolution of recipes as anti-inflammatory, probiotic, prebiotic, detox, anti-oxidant, fiber-rich, brain-boosting, skin healing, and anti-aging ingredients are demanded as important elements of every meal. It’s hard to include these benefits in a hamburger, but they can be easily combined in vegan stews, soups, and salads and be just as filling. The need to combat chronic illness and obesity by avoiding the traditional American diet is becoming widely accepted spurring more people to try alternative ways of eating with some being healed from the most pernicious diseases simply by adopting a vegan diet. The consumption of red meat has declined several years in a row as evidence. Lastly, we are seeing the initial growth of vegetarian and vegan communities with schools, apartments building, grocery stores, and clothing stores going meat and cruelty free. Although they are not concentrated in any particular area, eventually they will aggregate within urban areas leading to new lifestyles which will evolve and develop in a myriad of manifestations. The warmth and glow of these changes is affecting diet, cooking, and lifestyles in wonderful ways. Even if you missed the rise of this sun, you can still bask in its benevolent rays for years to come!

Public School 244 in Queens is now all vegetarian according the this article from IBT. The school offers pre-kindergarten to 3rd grade and started serving vegetarian meals in its cafeteria for lunch a few times a week. It noticed that the students started to gravitate towards the meals and finally decided to go vegetarian every day. Studies have shown that kids perform better in school with better nutrition and this meal plan will create a wonderful environment for students to learn!

If you walk through the natural beverage section of your supermarket, you might see an abundance of products labeled as probiotic or prebiotic. It has become a big trend in food marketing lately as more awareness has been given to the benefits of aiding the good bacteria in the gut. When good bacteria outnumber bad bacteria, the body operates better. Good bacteria can be stimulated simply by diet and a healthy lifestyle. The health of the digestive system is important for everyone. A properly functioning digestive system and gut helps fight off disease and may boost the immune system. Within the digestive system are a large amount of bacteria – some are good and some are harmful. Probiotics are good gut bacteria - microorganisms which have very beneficial properties. When the good bacteria are activated, they can help prevent health problems by keeping the digestive organs functioning the right way.The NIH provides this summary of probiotics:

"The World Health Organization defines probiotics as "live microorganisms, which when administered in adequate amounts confer a health benefit on the host." The most common types of these beneficial bacteria are Lactobacilli and Bifidobacteria. Previous studies indicate that probiotics may have a role in treating gastrointestinal illnesses, boosting immunity, and preventing or slowing the development of certain types of cancer."

You can take advantage of several fermented probiotic foods with a vegan diet including tempeh, miso, soy yogurt with active bacteria, kimchi, and sauerkraut.

Prebiotics are food for the good bacteria and include dietary fiber which can be supplied by many vegan ingredients including legumes and dark leafy greens. The combination of prebiotics and probiotics is called synbiotics which works to make good bacteria dominant in your system.

A healthy vegan diet can provide a synbiotic condition, especially when the combination of fresh ingredients and fermented ingredients are eaten. So even though there are many new packaged products labeled as probiotic, the best way still to aid the good bacteria in your body is to eat as many great vegetables and vegan ingredients as often as you can!